Preparation

Preheat oven to 350°F.

In large saucepan over moderately high heat, bring 2 quarts salted water to boil. Add fennel and boil until tender, about 10 minutes.

Meanwhile, rub red and yellow peppers, zucchini, and eggplant with olive oil and transfer to large baking sheet. Cut off top 1/2 inch from garlic head. Wrap in foil and transfer to baking sheet alongside vegetables.

When fennel is tender, use tongs to transfer to sheet and rub with oil. Roast vegetables, turning occasionally, until tender and slightly browned, 30 to 40 minutes.

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Recent Review

I'd been using the old Moosewood Ratatouille recipe. This one is much better. Didn't have fennel on hand, so used fennel seeds out of the garden when it was time to put all the veg together. It added a nice flavor. The eggplant needed more cooking time, so it went into the pan first, then the other roasted veg after. This will be my go-to Rat recipe from now on.